Best 6 Fennel Baked With Ham And Tomatoes Recipes

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**Fennel Baked with Ham and Tomatoes: A Journey of Mediterranean Flavors**

Embark on a culinary adventure to the sun-kissed shores of the Mediterranean with our delectable Fennel Baked with Ham and Tomatoes. This vibrant dish tantalizes your taste buds with a symphony of flavors, where the sweetness of fennel harmonizes with the savory notes of ham, and the freshness of tomatoes adds a burst of acidity. Whether you're a seasoned chef or a home cooking enthusiast, this recipe promises an unforgettable dining experience. Join us as we unveil the secrets behind this culinary masterpiece, guiding you step-by-step to create a dish that will impress your family and friends. Our comprehensive guide includes essential tips and techniques to ensure perfect results every time. Additionally, discover variations of this classic recipe that cater to diverse dietary preferences and culinary adventures. From a vegetarian alternative to a tangy lemon-herb twist, explore the endless possibilities that await you in the realm of fennel, ham, and tomatoes. Get ready to embark on a culinary journey that will transport your taste buds to the heart of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

SNAPPER WITH FENNEL, ONION AND TOMATO



Snapper with Fennel, Onion and Tomato image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Four 4-ounce fish fillets (mild white fish)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons olive oil
2 small yellow onions, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges
1 teaspoon herbes de Provence
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
4 small pats butter
Lemon wedges, for squeezing

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
  • Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
  • Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

FENNEL & TOMATO GRATIN



Fennel & tomato gratin image

This is a great meat-free main dish with a salad, or serve it with roast pork or lamb

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h10m

Number Of Ingredients 9

3 tbsp olive oil
4 heads of fennel , trimmed (fronds kept) and cut into thin wedges
2 garlic cloves , chopped
400g can chopped tomato
85g white bread
50g parmesan , grated
handful fennel fronds
zest 1 lemon
handful black olive , pitted

Steps:

  • Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
  • While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme

Steps:

  • Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES



Roasted fennel with tomatoes, olives & potatoes image

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper, Vegetable

Time 55m

Number Of Ingredients 5

500g new potatoes
3 large fennel bulbs
2 tbsp olive oil
250g cherry tomatoes , halved
50g small black olives

Steps:

  • Boil potatoes until tender, about 8 mins.
  • Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
  • Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium

BAKED FENNEL WITH PARMESAN



Baked Fennel with Parmesan image

A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.

Provided by RUPERTLSSMITH

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 5

2 fennel bulbs
1 tablespoon butter
¾ cup half-and-half cream
¾ cup creme fraiche
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
  • Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g

Tips:

  • Choose the freshest fennel bulbs possible. They should be firm and heavy, with no bruises or blemishes.
  • Trim the fennel bulbs before baking. Remove the tough outer leaves and the feathery tops. Cut the bulbs in half lengthwise and remove the cores.
  • Slice the ham and tomatoes thinly. This will help them cook evenly.
  • Arrange the fennel, ham, and tomatoes in a single layer in a baking dish. Drizzle with olive oil and season with salt and pepper.
  • Bake the fennel until it is tender and slightly browned, about 30 minutes.
  • Serve the fennel immediately, garnished with fresh parsley or basil.

Conclusion:

Fennel baked with ham and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fennel is tender and slightly sweet, the ham is salty and savory, and the tomatoes add a touch of acidity. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

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